Wednesday, February 18, 2009

When I'm cooking corned beef, watching it simmer in the aromatic broth, I'll sometimes close my eyes and picture the delicious plate of food I have coming. The funny thing is, it's not the sliced corned beef and cabbage I'm dreaming of, it's the corned beef hash I'm going to be making with the leftovers.

There are certain dishes I would never talk someone into trying, or argue on behalf of its virtues. It's one of those, "there are two kinds of people in the world" things. Either you really love corned beef hash, or you don't eat it. It's not a dish for the indifferent.

Now, that the non-hash people have stopped reading, let's talk crust. As you well know, what separates a great hash from a transcendent hash is the "crust." You can't rush a corned beef hash crust - it's built slowly, over medium heat, with multiple turnings and pressings, the meat and potatoes crisped and caramelized in the combination of butter and beef fat.

I've always felt it's a poached eggs greatest achievement to meet its end on a pile of perfectly crusty corned beef hash. In addition to the textural pleasures, it also features one of the food world's greatest sights - the egg's golden yolk slowly running over and through the steaming hash. They don't know what they're missing. Enjoy!

52 comments:

This looks amazing! I remember when I was little, my friend's dad used to always eat corned beef hash and I always wondered where the corn was. Lol. Anyway, thank you so much for another amazing recipe. Take care! :)

Did you make your own corned beef Chef John, or did you buy it? I'm planning on making my own soon, and was just wondering.

Corned Beef is a cured beef brisket that first became popular in the Jewish community. If you smoke it and add pepper you have pastrami. It is sometimes mislabeled as Irish because of the "corned beef and cabbage" thing, but that's an American-Irish invention.

Corned Beef and Cabbage = American-Irish invention, is exactly right. I grew up in an Irish heritage home, one generation from the homeland, and this was never fixed or served. Not sure what Irish cuisine is, but anything with potatoes must be good.

Last night I fixed Pasties. Yummmmm. Just like my Mom used to make for us. These originated in Cornwall, England to serve the coal miners. I grew up in Upper Peninsula Michigan, and we had plenty of coal miners there. We ate pasties often.

Yeah, yeah, the hash looks great and all but listen to this....! I FINALLY found ginger paste in a tube today. I feel like I have been on a quest for months now looking for this elusive product. I found sherry vinegar a couple of months ago. That was really exciting too. So here's the thing... I also found lemongrass in a tube! I want it! I have no idea what to do with it, but feel confident that if anyone can tell me what to use it for, it is Chef John! Still hunting for those little red peppers in a jar but have renewed hope that they are out there somewhere. The quest continues!

Fantastic! I love chicken curry! I will buy the lemongrass paste. I knew I could count on you. Just remembered the other "elusive ingredient"... San Marzanno tomatoes. The closest I have found said "San Marzanno type tomatoes". I thought that was so funny. It was like saying "you're getting warmer!"

Ahh! I've only had corned beef so many times - all as a child, in Reuben sandwiches. I never cared for it much. But this looks so delicious... I might have to try again soon. Beef and potatoes with a crusty finish - what's not to like about that?

Hey Chef, offtopic but you had that little kid Julians video. Have you seen "little gordon"? A miniature gordon ramsey at littlegordonDOTcom. Funny but also sad that cooking is being linked with cussing and overcriticism.

Your description of anticipation when making corned beef, awaiting the corned beef hash from leftovers must be analogous to the sensation I get when roasting chicken. My mother was always mortified when I take a chunk of meat of a beautiful, crackling-skinned, freshly roasted bird and make a sandwich. I've always preferred the dishes with a harmonious variety to the ones with a simple protein.

I bought a beef brisket to make the corned beef. I braised it to tenderness but the meat is more like a soft stew beef than corned beef. I will still use it for this recipe but should I have purchased a chunk of corned beef from the deli or cooked it differently?

During part of my childhood I lived in Marquette. I have found dozens of variations on the internet for Pasties, and once in awhile I have found them at specialty restaurants, but seldom have I seen directions for the ones I recall.

Ours were the very simplest method used by the "poor" coal workers wives, and consisted of only meat and potatoes, flavored with onions, salt and pepper, then wrapped, half circle, in dough. We ate ours with catsup to add a little extra flavor. My mom used 1/2 ground beef and 1/2 ground pork.

The ones I've had from restaurants were 'dressed up' with carrots, peas, and sometimes other veggies, and often with cooked meats like roast beef or pork roast. These were served with gravy. I can't imagine a coal worker on his lunch break pouring gravy on his pasty, so I never felt these were authentic.

I have the feeling authentic Pasties are somewhat regional, so different from one place to another. I also believe they are something that is varied according to whatever ingredients someone has on hand, or just prefers. I hope you'll share your version here. I would really like to try it.

i always leave a little on, but maybe you boiled it too long? Was it good fresh? CBH is a bit "dry" which is why it's so good with the runny egg. Maybe it was actually OK? Maybe another spoon of salsa? A little more butter?

Here, in the North East of England we have the Corned Beef and potato pie. It's the simplest yet most delicious recipe I have tried with corned beef yet.

If anyone is interested, it involves:

Boiled potatoesBoiled Onions (with the potatoes)Corned BeefPastry

You basically boiled the potatoes and onions and mix them in with the corned beef-that's your pie filling. You then make sure that you have an upper crust as well as a lower crust and cook it in the oven for about 40 mins or until the pastry is golden. Moist and divine. Also a typical recipe from the North East of England...just a thought. One of my Foodwishes :)

I can't get a "crusty" finish because the corned beef is sticking to the bottom of the pan terribly! (it's canned corned beef) Otherwise I had soft egg top- hash this morning for the first time, and it was heavenly. Now I want this every morning!

dear god this is delicious. After discovering your youtube channel I've made the carnation fudge, corned beef and cabbage, and now the corned beef hash which is by far the best thing i've eaten in a long time. I never would have attempted to make something like this without knowledge of your website or youtube videos, so thanks a lot and keep 'em comin

Bumping an old recipe which I just made, but it didn't turn out right.

I bought corned beef, sliced sandwich style, from a deli. I decided to make CB hash following your recipe, but the finished product wasn't what I expected. The potato was fine, but the corned beef had the texture of crispy bacon and required a lot of chewing.

Just had a wonderful St. Patrick's Day breakfast using this recipe! I didn't have the salsa so I used a couple Tbls of tomato sauce and a serious splash of Cholula hot sauce. Was YUM! I was hoping I would have had the luck o'the Irish when I cracked open the egg but alas, there was only one golden yolk in it. Those few bites where the hash was soaked in the warm runny yolk were heavenly. Thank you Chef John! I hope you're enjoying your spring break in AZ :)

Chef John,I prepare my salsa in a skillet with lid. I pour each egg on top of the salsa and cover until eggs are almost done, then I sprinkle cheese over the eggs. This method allows me to prepare multiple eggs at a time.CC